Food for improving clinical conditions capable of lowering the concentration of low-molecular weight nitrogen-containing compounds in blood

Abstract

The present invention aims at preventing or retarding a transition to hemodialysis treatment in kidney failure or decreasing the number of implementation of the hemodialysis therapy and preventing or lessening occurrence of accompanying hyperammonemia in hepatic insufficiency. To accomplish the purposes described above, the pathological improvement food of the invention is featured by being composed chiefly of indigestible polysaccharides and having restricted addition of protein components. Energy produced by exploiting the indigestible polysaccharides contributes to fungal protein synthesis using, as a N-source, urea or ammonia secretion into the intestine and excretion of proliferated bacteria with feces, so that nitrogen-containing low-molecular substances in the blood can be decreased, thereby to improve disorder of the kidney and liver.

1 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds, which contains, as basic ingredients, more than 5% by weight of water-soluble indigestible polysaccharides as exploited by intestinal bacteria in terms of dried foodstuff and has restricted addition of protein components.  
   
   
       2 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 1 , wherein said food contains more than 5% by weight of indigestible polysaccharides in terms of dried foodstuff and protein components restricted to 8% or less by weight.  
   
   
       3 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 1  or  claim 2 , wherein said indigestible polysaccharides are one kind selected from pectine, polydextrose, alginic acid, fucoidan, chitin, chitosan, testa-derived hemicellulose, acacia gum, arum root-derived mannan, agar, and sugar alcohol and polymers of sugar alcohol.  
   
   
       4 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 2 , wherein said indigestible polysaccharides contains at least polydextrose and pectine with a ratio of 0.05 to 100 parts by weight of pectine to 100 parts of polydextrose.  
   
   
       5 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to any of claims  1 ,  2  and  4 , further containing at least one of trace metal, vitamin and fat.  
   
   
       6 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 3 , further containing at least one of trace metal, vitamin and fat.  
   
   
       7 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to any of claims  1 ,  2  and  4 , which food is formed in beverage, biscuit, cookie, cake, ice cream, sherbet, bread, noodle or jelly.  
   
   
       8 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 3 , which food is formed in beverage, biscuit, cookie, cake, ice cream, sherbet, bread, noodle or jelly.  
   
   
       9 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 5 , which food is formed in beverage, biscuit, cookie, cake, ice cream, sherbet, bread, noodle or jelly.  
   
   
       10 . Pathological improvement food for lowering blood concentration of low-molecular-weight nitrogen-containing compounds according to  claim 6 , which food is formed in beverage, biscuit, cookie, cake, ice cream, sherbet, bread, noodle or jelly.